Gâteau Agneau de Pâques (Belgian Easter Lamb Sponge Cake)
Why this recipe works
- Classic sponge structure: Whisking the eggs and sugar until thick and pale traps air in the batter, helping the cake rise into a light, tender sponge.
- Simple ingredient list: Butter, eggs, sugar, flour, and vanilla keep the flavour clean, allowing the cake’s delicate texture and festive shape to stand out.
- Easy to prepare ahead: The cake keeps well once cooled and can be dusted with icing sugar just before serving for the neatest finish.
Get the most out of this recipe
Authenticity notes
- Easter symbolism: The lamb shape is the defining feature of this festive cake, making it a recognisable Easter bake in Belgian and neighbouring European traditions.
- Shaped mould: A well-greased lamb mould is central to the recipe, as the simple sponge is designed to show the details of the form once turned out.
- Simple finish: Rather than heavy icing, the cake is usually kept plain and finished with a light dusting of icing sugar.
Texture tips
- Whisk to the ribbon stage: The egg and sugar mixture should be thick enough to fall in ribbons from the whisk; this is what gives the sponge its lift.
- Fold gently: Once the flour and butter are added, use light folding motions and stop as soon as the batter looks combined to preserve the trapped air.
- Check the centre: Bake until the cake is golden and springs back lightly when pressed, rather than relying on colour alone.
Timing notes
- Cool before unmoulding: Let the cake sit briefly in the mould before turning it out, which helps the sponge firm up and reduces the risk of tearing.
- Dust when fully cool: Wait until the cake has cooled completely before adding icing sugar, otherwise the sugar can melt into the surface.
Make-ahead tips
- Bake in advance: The sponge can be baked ahead and kept airtight, then finished with icing sugar shortly before serving.
- Freeze before dusting: For best results, freeze the cooled cake well wrapped and add the icing sugar only after defrosting.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Melt the butter gently, then set it aside to cool until just warm.
- Grease a lamb-shaped cake mould thoroughly with a little of the melted butter, getting into all the details. If your mould is in two halves, assemble it securely and set it on a baking tray for stability.
- In a large bowl, whisk the eggs with the caster sugar and vanilla until very pale, thick, and the mixture falls in ribbons when you lift the whisk. This should take 6 to 8 minutes with a hand mixer.
- Sift in the flour and fold it in gently until you can no longer see dry streaks. Drizzle in the cooled melted butter and fold again just until incorporated, keeping as much air in the batter as possible.
- Spoon the batter into the prepared mould, tapping it lightly to settle it into the shape. Bake for 35 to 45 minutes, until the cake is golden and springs back when pressed lightly.
- Cool the cake in the mould for 10 minutes, then carefully turn it out and leave it to cool completely. Once cool, dust all over with the icing sugar before serving.
Recipe notes
Tips
- For the cleanest release, grease the mould thoroughly and make sure the melted butter is not hot when it goes into the batter.
- If the cake browns too quickly, loosely cover it with aluminium foil for the final 10 to 15 minutes of baking.
- Eggs are lightly cooked in some cakes if underbaked, so bake until the centre springs back and avoid serving underbaked cake to young children, pregnant people, or anyone with a weakened immune system.
Substitutions
- Replace Vanilla extract with 1 tsp Vanilla extract for a subtler vanilla note.
- Replace Icing sugar with 25 g Caster sugar blitzed to a fine powder for dusting.
Storage
- Refrigerate up to 3 days
- Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days. Freeze the cooled cake (preferably before dusting) well wrapped for up to 2 months; defrost at room temperature, then dust with icing sugar before serving.
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Recipe overview
- Servings: 10 servings
- Total time: 1h 35min (25min active)
- Difficulty: Medium
- Cuisine: Belgian
-
Allergens:
Eggs Gluten Milk Wheat
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